Barbecue is a serious business. And for anyone who thought barbecue was about big, bearded blokes toiling over hot coals, think again: the Hang Fire girls are the real experts.
Sam and Shauna ditched their jobs and embarked on a 6-month road trip around the best barbecue joints in the southern United States. From Texas to Tallahassee, they learned the insider secrets of what makes barbecue great, were captivated by the thrill of smoke and fire, and back home in Cardiff they set out their meat manifesto in the form of Hang Fire Smokehouse.
This cookbook reveals how they make their delicious recipes and the secrets behind the perfect smoke and BBQ, including stunning dishes like smoked brisket, ultimate pork 'n' slaw and tailgate hot-wings. Sam and Shauna explain the basics of getting started with a home smoker and different types of wood, and what rubs, cures and brines work best with certain types of meat.
Hang Fire's approach is simple: get the best ingredients, cook them low 'n' slow, and tuck in.
Sprache
Verlagsort
Illustrationen
Full-colour photography throughout
Maße
Höhe: 250 mm
Breite: 191 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-1-83783-418-1 (9781837834181)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Sam Evans from Wales and Shauna Guinn from Northern Ireland are fire chefs, street food pioneers, restaurateurs, cookbook authors, TV presenters, event hosts and all-out food obsessives. They started their BBQ brand 'Hang Fire' in 2013 after a pilgrimage around the Southern US states, immersing themselves in traditional communities and learning the art and science of American BBQ and Southern cuisine. They are credited with starting the Street Food and Pop-up movement in Wales and are trail blazers in the field of outdoor cooking. Having closed their restaurant in 2021 they now focus on teaching fire-foodies how to up their BBQ game all from our own backyard alongside festival hosting, recipe writing, private dining experiences, bespoke events and regular TV and radio appearances.
